Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sour cream
- ½ cup crushed pineapple (drained)
- 1 cup chopped fresh strawberries
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tbsp pineapple juice or milk
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
- Fold in the crushed pineapple and chopped strawberries gently by hand.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For glaze, mix powdered sugar with pineapple juice or milk until smooth and drizzle over cooled cake.
Let me know if you want a strawberry-only or pineapple-only version!